JPS58201936A - Method and apparatus for forming cake - Google Patents
Method and apparatus for forming cakeInfo
- Publication number
- JPS58201936A JPS58201936A JP58076349A JP7634983A JPS58201936A JP S58201936 A JPS58201936 A JP S58201936A JP 58076349 A JP58076349 A JP 58076349A JP 7634983 A JP7634983 A JP 7634983A JP S58201936 A JPS58201936 A JP S58201936A
- Authority
- JP
- Japan
- Prior art keywords
- cylinder
- piston
- sticky
- cake
- conveyor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims description 14
- 239000000463 material Substances 0.000 claims description 52
- 235000009508 confectionery Nutrition 0.000 claims description 18
- 239000004575 stone Substances 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 4
- 230000001154 acute effect Effects 0.000 claims 1
- 239000007787 solid Substances 0.000 description 6
- 239000000853 adhesive Substances 0.000 description 3
- 230000001070 adhesive effect Effects 0.000 description 3
- 235000015895 biscuits Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000000926 separation method Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C15/00—Apparatus for handling baked articles
- A21C15/02—Apparatus for shaping or moulding baked wafers; Making multi-layer wafer sheets
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/004—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases
- A21C11/006—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases by pressing or press-moulding
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10T—TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION
- Y10T83/00—Cutting
- Y10T83/202—With product handling means
- Y10T83/2092—Means to move, guide, or permit free fall or flight of product
- Y10T83/2096—Means to move product out of contact with tool
- Y10T83/2122—By ejector within a hollow cutter
- Y10T83/2127—Ejector operated with return stroke of cutter
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Confectionery (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
本発明は、粘着性のある製菓材料からケーキを形成する
方法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method of forming cakes from sticky confectionery materials.
砂糖と穀類とに基づく材料のような粘着性のある製菓材
料からのケーキの大量生産においては。In mass production of cakes from sticky confectionery materials such as sugar and grain based materials.
粘着性の材料が使用機械の作動部分に粘着する傾向によ
る損失のために高い能力と一定の重量精度についての要
求を満たすことが困難である。It is difficult to meet the demands for high capacity and constant weight accuracy due to losses due to the tendency of sticky materials to stick to the working parts of the machines used.
一般に、粘着性の製菓材料からのケーキまたはビスケッ
トのような糖菓製品の製造においては。Generally in the manufacture of confectionery products such as cakes or biscuits from sticky confectionery materials.
適当な重量に配分する装置を用意された材料が固体表面
に受けられ、所要の形状を得るように圧縮され、次いで
固体表面から取り除かれ放出されて次の製造段階に運ば
れる。この種の工程においては、材料を固体表面で受け
る前または後に材料を切断および／または配分する別個
の装置と、２面間で材料を圧縮するぎストンまたはプラ
ンジャと。The material provided with the appropriate weight dispensing device is received on the solid surface, compressed to obtain the desired shape, and then removed from the solid surface and discharged to the next manufacturing stage. In this type of process, separate equipment cuts and/or distributes the material before or after receiving it on the solid surface, and a piston or plunger compresses the material between two sides.
これらの表面の少なく共一方への材料の粘着を防止する
ための加熱作用と１面の分離後に一方の面に対して形成
された各月を保持するための吸引作用と、製品を放出す
るプランジャまたは圧力装置とをそなえることがしばし
ば必要である。粘着性の材料を受ける固体表面は、多く
はエンドレス・コンベヤである。Both of these surfaces have a heating action to prevent the material from sticking to one side and a suction action to hold each month formed against one side after separation of one side, and a plunger to release the product. or pressure equipment is often necessary. The solid surface receiving the sticky material is often an endless conveyor.
フランス特許第１，５５２，４３８号には、充てんされ
たパイの皮をおおうために練り粉の固まりを形成する方
法が述べられている。この方法においては練り粉が１例
えばビスケットを作るために用いられる機械によって、
前記固まりが形成される場所に運ばれる前に、予め定め
られた分量だけ作られる。前記場所においては、練り粉
の一部が固体表面上に曾かれ且つ本体内に空気路を有す
るピストンの下降によって圧縮される。二つの表面は加
熱されるが、下方の表面がより高い温度に加熱され、従
ってぎストンが上昇する際練り粉の固まりは、要すれば
前記空気路に働く吸引力の補助によって、より低温のぎ
ストン表面に付着する。次いでパイの皮は練り粉の固ま
りが付着するピストンの下に置かれ、ピストンが下降し
、従つ【練り粉の固まりはパイの皮の周りに押し付けら
れ、最後に、練り粉の固まりからのぎストンの分離を確
実にするために空気路を介して空気を排除すると共にぎ
ストンが再び持ち上げられる。従ってこの特許に述べら
れた方法では、別個の配分装置とピストンと加熱作用と
吸引作用と圧力とが必要である。French Patent No. 1,552,438 describes a method for forming a dough mass to cover a filled pie crust. In this method, the dough is prepared by a machine used for example to make biscuits.
Predetermined quantities are made before the mass is transported to the location where it is formed. At said location, a portion of the dough is drawn onto the solid surface and compressed by the lowering of a piston having an air passage within its body. The two surfaces are heated, but the lower surface is heated to a higher temperature, so that when the gist is raised the dough mass is transferred to the cooler temperature, if necessary with the aid of the suction acting in the air passage. Adheres to the piston surface. The pie crust is then placed under the piston on which the dough mass adheres, the piston is lowered and the dough mass is pressed around the pie crust, and finally the dough mass is removed from the pastry mass. To ensure separation of the gistons, the air is removed via the air passage and the gistons are raised again. The method described in this patent therefore requires separate distribution devices, pistons, heating, suction and pressure.
米国特許第３，７２２，３９８号には、頂部から底部ま
で延在する開口部を有し、その経路の一部としてプラッ
トホーム上を移動することにより底部の開口部を閉じ、
それによって頂部の開口した多数の成形型を形成する等
しい大きさの複数のプレートから成るエンドレス・コン
ベヤを含む穀類ビスケットを製造する装置について述べ
られている。U.S. Pat. No. 3,722,398 has an opening extending from the top to the bottom and closing the bottom opening by moving over a platform as part of its path;
An apparatus for producing grain biscuits is described which includes an endless conveyor consisting of a plurality of equally sized plates thereby forming a number of open-topped molds.
プラットホーム上を移動する際、プレートは先ず成形型
に製品を充てんする充てん装置の下を通過する。次いで
これらは中の製品を圧縮する一組のシランジャの下を通
過する。次いでプレートはプラットホームを過ぎ去り、
そこで開口部はその当初の、即ち底部のない状態に戻り
、製品は第二の一組のプランジャによって開口部からそ
れを運び去るコンベヤ上に押し付けられる。この特許に
述べられた装置の場合、充てん装置は、頂部および底部
でそれが開口している点で極めて特殊化されたもので、
電動機で回転される複数の歯の存在を必要とする。更に
、この装置は前述の特殊化されたベルトとプラットホー
ムと、−組が製品を圧縮し一組が製品を開口部から放出
する二組のプランジャとを必要とする。In moving over the platform, the plate first passes under a filling device that fills the mold with product. These then pass under a set of syringers that compress the product therein. The plate then passes the platform and
The opening then returns to its original or bottomless state and the product is forced onto the conveyor which carries it away from the opening by means of a second set of plungers. In the case of the device described in this patent, the filling device is highly specialized in that it is open at the top and bottom;
Requires the presence of multiple teeth rotated by an electric motor. Additionally, this device requires the specialized belt and platform described above, and two sets of plungers, one for compressing the product and one for ejecting the product from the opening.
出願人はここに、粘着性のある製菓材料から連続的にケ
ーキを形成する極めて簡単な方法を案出したが、これに
よれば、粘着性のある材料が在来ノ方法によって在来の
エンドレス・コンベヤ上ニ供給され、内部にぎストンの
ある中空シリンダにより切断′、成成形数放出れ、従っ
て吸入と、加熱と、製品を圧縮し放出する別個のプラン
ジャは不要である。The Applicant has hereby devised a very simple method for continuously forming cakes from sticky confectionery materials, according to which the sticky materials can be made into conventional endless cakes by conventional methods. - Cutting and extrusion are carried out by means of a conveyor-fed hollow cylinder with an internal piston, thus eliminating the need for suction, heating, and separate plungers for compressing and expelling the product.
従って１本発明によれば、粘着性のある製菓材料が、断
続的に動くようにされたエンドレス・コンベヤ上を、壁
の下端にテーパを有し且つ内部にピストンがある少なく
共１個の垂直に配設された中空シリンダの下の位置まで
運ばれ、その位置でシリンダが下降してその下縁がエン
ドレス・コンベヤに接触するまで粘着性の材料を切り抜
き、次いでピストンが下降し粘着性の材料を圧縮してケ
ーキを形成し、その後シリンダとピストンとが形成され
たケーキを一緒に運びながら共に上昇し。According to the invention, therefore, a sticky confectionery material is conveyed on an endless conveyor, which is arranged to move intermittently, on at least one vertical conveyor having a taper at the lower end of the wall and having a piston inside. at which point the cylinder lowers and cuts through the sticky material until its lower edge contacts the endless conveyor, and then the piston lowers and cuts through the sticky material. is compressed to form a cake, and then the cylinder and piston rise together, carrying the formed cake with them.
最後にぎストンが再び下降して形成されたケーキを押し
出して放出し、それがエンドレス・コンベヤから運び去
られることを特徴とする粘着性のある製菓材料からケー
キを形成する方法が得られる。A method for forming cakes from sticky confectionery materials is obtained, characterized in that the final stencil descends again to extrude and discharge the formed cake, which is carried away from an endless conveyor.
粘着性のある製菓材料は、これをエンドレス・コンベヤ
上に供給するホッパ内に貯蔵するのが好都合である。粘
着性の材料は、これが中空シリンダの下の位置に運ばれ
る前に、これを均一な厚さの層に整えるスクレーパのよ
うな均し装置の下を通過するのが有利である。Advantageously, the sticky confectionery material is stored in a hopper which feeds it onto an endless conveyor. Advantageously, the sticky material is passed under a leveling device, such as a scraper, which prepares it into a layer of uniform thickness before it is conveyed to the position below the hollow cylinder.
エンドレス・コンベヤは、粘着性の材料が中空シリンダ
の下の位置に到達した時にシリンダとぎストンとが下降
し粘着性の材料を圧縮してケーキを形成するに要する時
間だけ停止でき、シリンダとピストンとが形成されたケ
ーキを一緒に運びながら共に上昇する時に再始動できる
ように、断続的に動くようにされている。なるべくなら
、粘着性の材料は、コンベヤが静止している時にのみ。An endless conveyor can be stopped for as long as it takes for the cylinder and piston to descend and compress the sticky material to form a cake when the sticky material reaches a position below the hollow cylinder, and the cylinder and piston It is arranged to move intermittently so that it can be restarted as it rises together, carrying the formed cake with it. Preferably, use sticky materials only when the conveyor is stationary.
その上に供給されることが望ましい。It is desirable to be fed on top of that.
本発明における「シリンダ」は、その全長にわたって一
様な内部断面をそなえ、その壁がその下端の外側にテー
パを有する中空体を意味する。シリンダ壁の下縁のテー
パ角度は１０°ないし２０゜が適当であり、とくに１２
．５０ないし１７．５０が具合が良い。テーパを有する
シリンダの下縁は、粘着性の材料全体にわたっての切断
を容易にするために鋭利であることが好都合である。A "cylinder" in the present invention means a hollow body with a uniform internal cross-section over its entire length and whose walls taper outward at their lower end. The taper angle of the lower edge of the cylinder wall is preferably 10° to 20°, especially 12°.
．． 50 to 17.50 is good. Advantageously, the lower edge of the tapered cylinder is sharp to facilitate cutting through the sticky material.
ピストンは、シリンダの内部断面に相応する外部断面を
有し１両断面は円形であれば好都合である。シリンダと
ピストンとはいずれもシラスチック材料で作ることがで
きる。望むならば、粘着性の材料を圧縮するピストンの
面は、ぎストンが粘着性の材料を圧縮する際その上に型
押しされる任童の所望形状の模様でこれを形成できる。Advantageously, the piston has an external cross-section that corresponds to the internal cross-section of the cylinder, and both cross-sections are circular. Both the cylinder and piston can be made from a plastic material. If desired, the surface of the piston that compresses the tacky material can be formed with a pattern of the desired shape that is embossed onto it as the piston compresses the tacky material.
ピストンによって加えられる圧力が、粘着性製菓材料の
厚さをその当初の厚さの４０係ないし６０係、なるべく
なら４５壬ないし５５ｅ６に減少させるに充分であれば
安定したケーキを形成できることが見いだされている。It has been found that a stable cake can be formed if the pressure applied by the piston is sufficient to reduce the thickness of the sticky confectionery material to 40 to 60 parts of its original thickness, preferably 45 parts to 55 parts. ing.
圧縮する時間は０．５ないし５．０秒間が良（、なるべ
くなら１．０ないし６．０秒間、と（に１．５ないし２
．５秒間が望ましい。A good compression time is 0.5 to 5.0 seconds (preferably 1.0 to 6.0 seconds, and 1.5 to 2 seconds).
．． 5 seconds is desirable.
形成されたケーキを、再下降してそれを圧縮するぎスト
ンによってシリンダ外に放出する場合、シリンダがその
上昇位置にある時にシリンダとエンドレス・コンベヤと
の間の空間に挿入されたシャトル・テーブル上に落下さ
せることにより、ケーキは都合よく運び去られる。形成
されたケーキの重量は、かくして、シリンダの直径とエ
ンドレス・コンベヤ上の粘着性材料の厚さとによって容
易に定められる。エンドレス・コンベヤ上に残留するい
かなる余剰粘着性材料も、これをホツノクに再送する運
搬装置上に落下させることによって容易に再循環させる
ことができる。If the formed cake is discharged out of the cylinder by means of a piston that descends again and compresses it, on a shuttle table inserted into the space between the cylinder and the endless conveyor when the cylinder is in its raised position. The cake is conveniently carried away by dropping it onto the surface. The weight of the cake formed is thus easily determined by the diameter of the cylinder and the thickness of the sticky material on the endless conveyor. Any excess sticky material remaining on the endless conveyor can be easily recirculated by dropping it onto a conveying device that redirects it to the conveyor.
全ての動きを整合させるため、この機械にプログラム先
位を適合させることができる。To coordinate all movements, the machine can be programmed ahead of time.
本発明によれば、断続的に動くようにされたエンドレス
・コンベヤを具備し、譬の下端にテーパを有し且つ内部
にピストンがある垂直に配設された中空シリンダが前記
コンベヤの上方にあり、粘着性の製菓材料をエンドレス
・コンベヤ上に供給する装置と、シリンダを下降させて
その下縁がエンドレス・コンベヤに接触するまで粘着性
の材料を切り抜く装置と、ピストンを下降させ【粘着性
材料を圧縮しケーキを形成する装置と、形成されたケー
キを一緒に運びながらシリンダとぎストンとを共に持ち
上げる装置と、ぎストンを下降させて形成されたケーキ
を押し出して放出する＠雪と。According to the invention, it comprises an endless conveyor adapted to move intermittently, and above said conveyor is a vertically arranged hollow cylinder having a taper at its lower end and having a piston inside. , a device for feeding sticky confectionery material onto an endless conveyor; a device for lowering a cylinder to cut out the sticky material until its lower edge contacts the endless conveyor; and a device for lowering a piston to cut out the sticky material until its lower edge contacts the endless conveyor. A device that compresses and forms a cake, a device that carries the formed cake together and lifts it together with a cylinder sharpening stone, and a device that lowers the sharpening stone to push out and release the formed cake @snow.
形成されたケーキを二ンｒレスー゛コンベヤかう運び去
る装置とを具備することを特徴とする粘着性のある製菓
材料からケーキを形成する装置も得られる。A device for forming cakes from sticky confectionery materials is also obtained, which is characterized in that it is equipped with a device for conveying away the formed cake on a two-way conveyor.
シリンダとピストンとの駆動方式は、なるべくなら空気
圧式であることが望ましい。The driving method for the cylinder and piston is preferably pneumatic.
本発明を添付図面について、例示として、更に説明する
。The invention will be further described, by way of example, with reference to the accompanying drawings, in which: FIG.
図面について説明する。垂直に配設された中空のシリン
ダ１０がテーパ部分１２を有する環状断面の壁１１をそ
なえ、従ってその下端が方形部分１３で終わっている。The drawings will be explained. A vertically arranged hollow cylinder 10 has a wall 11 of annular cross section with a tapered section 12 and thus ends at its lower end in a square section 13 .
粘着性の製菓材料１Ｔを運ぶ水平ナエンドレス・コンベ
ヤ１６の上方にシリンダとぎスト／とが取り付けられる
。形づくられた固まったケーキ１９を受けるシャトル・
テーブル１８は、シリンダがその上昇位置にある時にシ
リンダ１０とエンｒレス・コンベヤ１６との間に挿入さ
れる。テーパ部分の角度２０は１５°である。A cylinder sharpener is mounted above the horizontal endless conveyor 16 carrying the sticky confectionery material 1T. Shuttle that receives the shaped cake 19
Table 18 is inserted between cylinder 10 and endless conveyor 16 when the cylinder is in its raised position. The angle 20 of the tapered portion is 15°.
作動の際は、６個の中空な垂直のシリンダ１０カ、水平
なエンＶレス・コンベヤ１６の移動方向と直角に並べて
互いに近づけて配列される。これらのシリンダにおおわ
れると同じ長さと幅とを有する粘着性材料１７の層が、
コンベヤの静止中にその上面にホッパ（図示せず）から
供給される。In operation, six hollow vertical cylinders are arranged close to each other in rows perpendicular to the direction of movement of the horizontal enveloping conveyor 16. A layer of adhesive material 17 having the same length and width as covered by these cylinders is
While the conveyor is stationary, its upper surface is fed from a hopper (not shown).
コンベヤが動き始めると、これによって粘着性の材料が
、余剰材料を全て取り除き且つ層を一様な厚さに均すス
クレーパ（これも図示せず）の下に先ず送られ１次いで
中空の垂直なシリンダの下の場所に送られ、そこにとど
まる（第１図）。シリンダ１０とピストン１４とは一緒
に下降し、シリンダ壁１１は、その方形部分１３がコン
ベヤに接触するまで粘着性材料１７を切り抜き（第２図
）。As the conveyor begins to move, it sends the sticky material first under a scraper (also not shown) that removes any excess material and smoothes the layer to a uniform thickness, then through a hollow vertical scraper. It is sent to a location below the cylinder and remains there (Figure 1). The cylinder 10 and piston 14 are lowered together and the cylinder wall 11 cuts through the sticky material 17 until its square portion 13 contacts the conveyor (FIG. 2).
こうして粘着性材料は、その一部分が各シリンダ内に置
かれるように分割される。次いでピストン１４が更に下
降して粘着性材料の前記部分を２秒間圧縮してその当初
の５０４の厚さを有する固まったケーキを形成しく第３
図）、その後シリンダとピストンとは、固まったケーキ
を一緒に運びながら共に上昇する（第４図）。次いでき
ストンが再び下降し、固まったケーキを押し出して放出
すると、これらのケーキは、これらを運び去るシャトル
・テーブル１８（第５図）上に落下する。最後にピスト
ンがシリンダ内を再上昇して第１図に示す位置に戻ると
、静止中に更に別の粘着性材料の層を供給され且つ第４
図に示す段階にシリンダとピストンとが上昇した時に再
始動したコンベヤ・ベルトが粘着性材料をシリンダの下
の場所に運び。The adhesive material is thus divided so that a portion of it is placed within each cylinder. The piston 14 then descends further to compress the portion of sticky material for 2 seconds to form a solid cake having its original thickness of 504 mm.
(Fig. 4), then the cylinder and piston rise together, carrying the solidified cake with them (Fig. 4). The stone then descends again and pushes out the hardened cakes, which fall onto the shuttle table 18 (FIG. 5) which carries them away. Finally, when the piston rises again within the cylinder and returns to the position shown in FIG.
As the cylinder and piston rise to the stage shown, the restarted conveyor belt conveys the sticky material to a location below the cylinder.
サイクルが繰り返される。The cycle repeats.
第１図ないし第５図は、内部にピストンがある中空のシ
リンダによってエンｒレス・コンベヤ上の粘着性の製菓
材料から固まったケーキを形成する際の種々の段階を示
す図解的断面図である。
１０：中空シリンダ １１ニジリンダ壁１２：テーパ
部分 １４：ピストン１６：エンｒレスーコンベヤ
１７：粘着性製菓材料 １９：ケーキ
代理人 浅 村 皓
ＦＩＧ、１． ＦＩＧ、２． ＦＩＧ、３゜
ＦＩＧ、７．、 ＦＩＧ、５゜Figures 1 to 5 are schematic cross-sectional views showing the various stages in forming a set cake from sticky confectionery material on an endless conveyor by means of a hollow cylinder with a piston inside; . 10: Hollow cylinder 11 Niji cylinder wall 12: Tapered part 14: Piston 16: Endless conveyor 17: Adhesive confectionery material 19: Cake agent Akira Asamura FIG, 1. FIG.2. FIG, 3°FIG, 7. , FIG, 5゜
Claims (1)
れたエンドレス・コンベヤ上を、壁の下端にテーパを有
し且つ内部にピストンがある少な（共１個の垂直に配設
された中空シリンダの下の位置まで運ばれ、その位置で
シリンダが下降してその下縁がエン「レス・コンベヤに
接触するまで粘着性の材料を切り抜き１次いできストン
が下降し粘着性の材料を圧縮してケーキを形成し、その
後シリンダとピストンとが形成されたケーキを一緒に運
びながら共に上昇し、最後にピストンが再び下降して形
成されたケーキを押し出し【放出し、それがエンドレス
・コンベヤから運び去られることを特徴とする粘着性の
ある製菓材料からケーキを形成する方法。 （２、特許請求の範囲第１項に記載の方法において。 粘着性のある製菓材料が中空シリンダの下の位置に運ば
れる前に均し装置の下を通過することを特徴とするもの
。 （３）％許請求の顯囲第１項に記載の方法において。 エンドレス・コンベヤが、粘着性の材料が中空シリンダ
の下の位置に到達した時に停止し、中空シリンダとピス
トンとが形成されたケーキを一緒に運びながら共に上昇
する時に再始動することを特徴とするもの。 （４）特許請求の範囲第１項に記載の方法において、シ
リンダ壁のテーパ部分の下縁が鋭角をなすことを特徴と
するもの。 （５）特許請求の範囲第１項に記載の方法において。 粘着性の材料を圧縮するピストンの表面に模様が形成さ
れることを特徴とするもの。 （６）断続的に動くようにされたエンドレス・コンベヤ
を具備し、壁の下端にテーパを有し且つ内部にピストン
がある垂直に配設された中空シリンダが前記コンベヤの
上方にあり、粘着性の製菓材料をエンドレス・コンベヤ
上に供給する装置と、シリンダを下降させてその下縁が
エンドレス・コンベヤに接触するまで粘着性の材料を切
り抜く装置と、Ｖ！ストンを下降させて粘着性材料を圧
縮しケーキを形成する装置と、形成されたケーキを一緒
に運びながらシリンダとぎストンとを共に持ち上げる装
置と、ピストンを下降させて形成されたケーキを押し出
して放出する装置と、形成されたケーキをエンドレス・
コンベヤから運び去る装置とを具備することを特徴とす
る粘着性のある製菓材料からケーキを形成する装置。 （７）特許請求の範囲第６項に記載の装置において。 シリンダとピストンとの駆動方式が空気圧式であること
を特徴とするもの。[Scope of Claims] (1) A sticky confectionery material is conveyed on an endless conveyor which is adapted to move intermittently, and which has a taper at the lower end of the wall and a piston inside. The stone is conveyed to a position below a vertically arranged hollow cylinder, at which point the cylinder is lowered to cut through the sticky material until its lower edge contacts the encasing conveyor. The sticky material is compressed to form a cake, then the cylinder and piston rise together, carrying the formed cake with them, and finally the piston descends again to push out the formed cake. A method of forming a cake from a sticky confectionery material, characterized in that it is conveyed off an endless conveyor. (3) In the method according to paragraph 1 of the claim, characterized in that the endless conveyor passes under a leveling device before being conveyed to a position below the hollow cylinder. It is characterized in that it stops when the sticky material reaches a position below the hollow cylinder and restarts when the hollow cylinder and piston rise together, carrying the formed cake with them. (4) The method according to claim 1, characterized in that the lower edge of the tapered portion of the cylinder wall forms an acute angle. (5) The method according to claim 1. Adhesiveness (6) It is characterized by a pattern being formed on the surface of the piston that compresses the material of Above said conveyor is a vertically disposed hollow cylinder with a piston, a device for feeding the sticky confectionery material onto the endless conveyor, and a device for lowering the cylinder so that its lower edge contacts the endless conveyor. A device for cutting out sticky material up to 100 degrees, a device for lowering a V! stone to compress the sticky material and forming a cake, a device for lifting the cylinder and cutting stone while carrying the formed cake together, and a piston. A device that pushes out and releases the formed cake by lowering the
A device for forming cakes from sticky confectionery materials, characterized in that the device comprises: a device for removing from a conveyor; (7) In the device according to claim 6. The driving method for the cylinder and piston is pneumatic.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP82103772.8 | 1982-05-03 | ||
| EP82103772A EP0093785B1 (en) | 1982-05-03 | 1982-05-03 | Method for forming cakes |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58201936A true JPS58201936A (en) | 1983-11-25 |
| JPS6211563B2 JPS6211563B2 (en) | 1987-03-13 |
Family
ID=8189014
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58076349A Granted JPS58201936A (en) | 1982-05-03 | 1983-05-02 | Method and apparatus for forming cake |
Country Status (14)
| Country | Link |
|---|---|
| US (1) | US4592916A (en) |
| EP (1) | EP0093785B1 (en) |
| JP (1) | JPS58201936A (en) |
| KR (1) | KR880001618B1 (en) |
| AU (1) | AU561348B2 (en) |
| BR (1) | BR8302260A (en) |
| CA (1) | CA1186554A (en) |
| DE (1) | DE3267373D1 (en) |
| ES (1) | ES522019A0 (en) |
| GB (1) | GB2119701B (en) |
| GR (1) | GR78188B (en) |
| MY (1) | MY8600485A (en) |
| PT (1) | PT76569A (en) |
| ZA (1) | ZA832977B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62265947A (en) * | 1985-07-03 | 1987-11-18 | Shigeru Yagi | Forming of rice-cake cube |
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1982
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-
1983
- 1983-04-19 PT PT76569A patent/PT76569A/en unknown
- 1983-04-26 GB GB08311284A patent/GB2119701B/en not_active Expired
- 1983-04-27 ZA ZA832977A patent/ZA832977B/en unknown
- 1983-04-28 GR GR71250A patent/GR78188B/el unknown
- 1983-04-28 AU AU14027/83A patent/AU561348B2/en not_active Ceased
- 1983-04-28 KR KR1019830001812A patent/KR880001618B1/en not_active Expired
- 1983-05-02 ES ES522019A patent/ES522019A0/en active Granted
- 1983-05-02 JP JP58076349A patent/JPS58201936A/en active Granted
- 1983-05-02 CA CA000427179A patent/CA1186554A/en not_active Expired
- 1983-05-02 BR BR8302260A patent/BR8302260A/en not_active IP Right Cessation
-
1984
- 1984-11-13 US US06/670,220 patent/US4592916A/en not_active Expired - Lifetime
-
1986
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62265947A (en) * | 1985-07-03 | 1987-11-18 | Shigeru Yagi | Forming of rice-cake cube |
Also Published As
| Publication number | Publication date |
|---|---|
| GB2119701B (en) | 1985-10-02 |
| ES8403282A1 (en) | 1984-04-01 |
| AU1402783A (en) | 1983-11-10 |
| KR880001618B1 (en) | 1988-09-02 |
| DE3267373D1 (en) | 1985-12-19 |
| AU561348B2 (en) | 1987-05-07 |
| ES522019A0 (en) | 1984-04-01 |
| KR840004501A (en) | 1984-10-22 |
| BR8302260A (en) | 1984-01-03 |
| GB2119701A (en) | 1983-11-23 |
| CA1186554A (en) | 1985-05-07 |
| EP0093785A1 (en) | 1983-11-16 |
| GR78188B (en) | 1984-09-26 |
| JPS6211563B2 (en) | 1987-03-13 |
| GB8311284D0 (en) | 1983-06-02 |
| US4592916A (en) | 1986-06-03 |
| MY8600485A (en) | 1986-12-31 |
| ZA832977B (en) | 1984-01-25 |
| PT76569A (en) | 1983-05-01 |
| EP0093785B1 (en) | 1985-11-13 |
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